Ginataang Munggo at Baboy is a delicious mung bean stew with coconut milk and diced pork. It’s hearty, delicious, and perfect with steamed rice!
Mung beans are a staple ingredient in my kitchen for good reasons. Not only are they budget-friendly and nutritious, but these legumes are also easy to prepare and versatile enough to use in both sweet and savory dishes.
I have two of my favorite ways to cook this superfood already up on the blog, one using chicharon and the other with shrimp and sotanghon. This ginataang munggo at baboy stew is pretty similar in preparation but incorporates coconut milk for a creamier, richer flavor.
Preparing mung beans
Sort the beans and discard any old looking, wrinkled beans as they might not soften and cook well. Use a fresh pack, if possible, as beans past their prime take longer to cook.
Rinse well under cold running water until water runs clear.
There’s no need to soak the mung beans. They’ll cook and be ready to saute in about an hour.
Do not add the tomatoes early on as acidic ingredients make the beans tough and take longer to soften.
For a thicker consistency, puree the cooked mung beans in a blender or mash them through a strainer.
Want to amp up the flavor and add a bit of heat? Stir in a tablespoon or so of curry powder!
How to store
Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
Reheat in a saucepan over medium heat until completely warmed through. Add more water or broth to loosen consistency and adjust taste with fish sauce or salt as needed.